Casino Kitchen: Italian Sausage Scalloped Potatoes

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    Cheesy Béchamel Sauce:

    2 tbsp. butter

    2 tbsp. flour

    1 1/4 cup whole milk, heated

    2 cups shredded cheddar cheese

    salt and pepper, to taste

    Italian Sausage Scalloped Potatoes:

    1 tbsp. olive oil

    1/2 onion, slivered

    1/2 cup ground Italian sausage, precooked

    5 medium Yukon Gold Potatoes, thinly sliced

    1 tbsp. salt and pepper

    2 tsp. pepper

    3/4 tsp. fresh grated nutmeg

    1 tbsp. dried parsley

    Cheesy Béchamel Sauce

    1/4 cup shredded cheddar cheese


    Cheesy Béchamel Sauce:

    1)Melt the butter in a heavy-bottomed saucepan.

    2)Whisk in the flour and cook, whisking constantly, until the mixture bubbles; about 2 minutes.

    3)Whisk in the heated milk, continuing to whisk as the sauce thickens. Don’t allow the mixture to get too thick as it should be creamy when the dish comes out of the oven!

    4)Remove the saucepan from the heat and stir in the cheese until smooth. Salt and pepper to taste.

    5)Hold for service.

    Italian Sausage Scalloped Potatoes:

    1)Heat olive oil in a sauté pan over medium-high heat.

    2)Add onion slivers and cook for 5-7 minutes or until tender.

    3)Add precooked Italian sausage to warm.

    4)Place sliced potatoes into a large bowl. Season with salt, pepper, and nutmeg. Always salt and pepper potatoes because they are inherently bland! Toss the slices to coat evenly.

    5)Add the onion and sausage mixture, parsley, and cheese sauce to the potatoes. Toss to mix well.

    6)Transfer to a buttered baking dish, lightly packing the potatoes. Leave the potatoes on top loosely packed so they crisp!

    7)Top with shredded cheddar cheese and bake at 375 for 40-45 minutes or until “fork tender”.

    8)Let set for 15 minutes before serving.

    To Plate:

    Pair Italian Sausage Scalloped Potatoes with Roasted Leg of Lamb

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